Part 39

Faradism, or the induced current, is characterized by a high electromotive force and a low amperage or quantity. It is an interrupted current, and from the secondary coil it is an alternating current. It cannot be used like the galvanic for electrolytic-cataphoric purposes. Its effect upon the body is almost entirely mechanical; also unlike the galvanic, there is practically no polarity. It cannot be used to affect the deep-lying structures, such as the brain, spinal cord, etc. The current-strength is not measured by a milliampere meter. It will produce muscular contraction only through the motor nerve supplying the muscle. This is a point to be remembered. Its use is confined largely to exercising muscles and stimulating peripheral circulation, and is useful in such conditions as paralysis where the cause of the paralysis is in the brain (because where the lesion producing the paralysis is in the spinal cord or peripheral nerves the muscle will not contract when faradism is applied), and in convalescence and all conditions requiring exercise which cannot be obtained actively. In applying this form of electricity (if the object be to stimulate circulation), the strength of the current should be regulated to suit the feelings of the patient. The technic is practically the same as described above for general galvanization. If we wish to exercise the muscle, then that current should be used which is just strong enough to produce muscular contraction and no stronger, care being necessary not to over-stimulate and exhaust the muscle. As a means of muscular exercise only this current is preferable to galvanism, being easier of application and less likely to produce harm.

Franklinic, or static electricity, is seldom administered by a nurse unless in a hospital or in a physician’s office. The current is produced by machines of various makes, such as glass and mica. The plates vary in diameter from twenty inches to three feet or more, and in number from two to sixteen or more. Its current then generated is characterized by an enormously high electromotive force, but a very minute quantity or amperage. Unlike the other two forms of current described, its use does not necessitate the removal of clothing. It may be used by placing the patient on an insulated platform and charging him with this current of high electromotive force, which very markedly stimulates circulation; or it may be used by applying or drawing sparks directly from the patient’s body, in this manner producing counterirritation, stimulating circulation, relieving localized pains, etc. It has been found useful in such conditions as chorea, neurasthenia, muscular rheumatism, lumbago, chronic inflammation of nerves, etc.

Nurses probably will never be called upon to use the x-ray, but this most wonderful manifestation of electro-force has recently taken a prominent position as a diagnostic and therapeutic agent. Parts of the human body heretofore only revealed by the use of the knife or post mortem are now plainly discernible during life through the use of this force. The field of its therapeutic application is a large one, and disorders which have been considered incurable or difficult of cure by other means now yield readily to the x-ray.

FOOD CONSTITUENTS.

=The Wise Combination of Food.=—In order that each meal may be planned to meet the needs of the body it is necessary that it contain protein, fat, carbohydrate, mineral matter, and water. Some flavor foods should enter into each meal.

Flavor is important because it stimulates the appetite and because it stimulates the flow of digestive fluids and thus aids digestion. Such foods are only injurious when they are used to excess. In that case the nerves which control the flow of digestive fluids are overstimulated and at last become weakened. Avoid the use of too many flavors at one meal.

SOURCE AND USE OF CHIEF FOOD CONSTITUENTS.

Chief functions in the body.

{ Meats { { Fish { Build tissues. { Eggs { I. { Milk { Protein { Cheese { Repair daily waste { Peas { of tissue. { Beans { Give heat energy. { Gluten in flour {

{ Butter { { Cream { Give heat energy. { Fat of meats { II. { Cheese { Fats { Oil in nuts { { Olive oil { { Egg yolk { { Corn oil { Produce fat. { Seed oils {

{ { Cane { { { Beet { Give heat energy. { { Maple { { Sugars { Malt { { { Sugar of milk { { { Sugar of fruit { { { III. { { Cereals { Carbohydrates { { Flours { { { Peas, Beans { { Starches { Corn { { { Potatoes { { { Some other { Produce fat. { { vegetables { { { Celluloses { Vegetables } Give bulk. { { Fruits } { { Aid in formation of { Fruit acids { bone. { { Enter into composition { { of every living { { cell and body { { liquids. { { Useful in the blood { { (carrier of body’s { { oxygen). { { Necessary to maintain { { osmotic pressure. IV. { { Govern contraction Mineral { { of muscles, salts { { including those { { of the heart. { { Help to maintain { { neutrality of the { { blood (increase { { alkalinity). { { Assist in digestion. { { Assist in the removal { { of waste. { { Unite with harmful { { products found in { Vegetables { body and render { { them harmless.

{ { Solvent for food. { In all vegetables { Carries food to { { blood. V. { { Carries off waste. Water { { Helps to regulate { { temperature. { In all animal foods { Aids digestion. { { Aids tissue building.

=Overuse of Carbohydrates.=—If too much sugar and starch are eaten, fermentation may take place and interfere with digestion. Too much sugar and starch overworks the liver.

Because sweet foods have the quality of satisfying the appetite very readily they should not be taken to satisfy hunger, but should rather be eaten after sufficient body building and body regulating foods have been taken to meet the body’s need for such foods. The custom of serving the sweet food at the last of the meal is in harmony with this dietetic principle.

It is important that children should form sane habits of eating sweet foods. The practice of using large amounts of sugar on cereals, cooked fruits, and in beverages should be discouraged.

The overuse of sugar irritates the lining of the digestive tract. This is caused by the abstraction of water from the mucous lining. Sugar is one-sided in its value, consequently it is much wiser to obtain a high percentage of heat from foods which serve other purposes as well.

=Protein Foods.=—The first class of foods, the proteins, includes those which have tissue building for their chief purpose. They are essential for maintenance and for body growth, as they are the only source of nitrogen. Therefore they are necessary for the growing child and for the athlete in the development of strong, vigorous muscles. The more easily digested protein foods are advised for the tubercular patient whose muscles and tissues have become debilitated by disease.

Proteins are required by each individual, but in varying amounts, to suit age, occupation, condition of system, and climate. The value of a mixed protein diet is urged by the best authorities rather than the diet which contains but one protein food.

=Overuse of Protein Foods.=—It is true that a high percentage of illness is caused by an accumulation of wastes in the body. It is also true that protein foods leave a higher percentage of waste material in the body than any other class of foods. It follows, then, that an overuse of protein foods overworks the excretory organs and tends to weaken them. The weakened excretory organs are unable to take care of the waste products, and as a result the system is affected by poisonous wastes which are produced by putrefaction in the intestines. A person in this condition is more liable to have rheumatism, gout, kidney and liver diseases than one in normal condition.

A SHORT STUDY OF PROTEIN FOODS

Some common forms. Some sources.

Albumen Eggs Casein Milk Myosin, fibrin, and elastin Meat Gluten Wheat Tuberin Potato Legumin Peas and beans Excelsin Brazil nuts Zein Corn

Milk contains a small amount of protein. In a glass of about 12 tablespoons of milk there is less than 1 tablespoon of protein.

Egg contains nearly as much protein as lean meat.

=Value of Fruit and Vegetables.=—Vegetables contain protein, starch, sugar, cellulose, mineral matter, water, and undetermined substances.

Fruits contain (chiefly) sugar, cellulose, mineral matter, and water.

Water removes wastes, lubricates tissues, aids in forming secretions, helps to equalize the temperature.

Acids help to maintain the alkalinity of the blood—stimulate the appetite.